Grilled Potatoes

Ingredients

4 medium to large cleaned, unskinned potatoes (preferably red or Yukon gold)
1 onion, sliced
1/2 stick butter, sliced into 4 tablespoons
Dill weed
Salt
Freshly ground black pepper
4 sections of aluminum foil (12 to 14 inches each)

Method

1. Pre-heat grill.

2. Slice potatoes into 6 to 8 pieces each.

3. Place potato wedges onto open aluminum foil sections; top with onions.

4. Sprinke with dill, salt, and pepper to taste.

5. Top each with a slice of butter.

6. Fold over top of aluminum foil loosely and crease, then fold up ends of foil.

7. Place on medium-hot grill.

8. Cook for 8–10 minutes. Check 1 packet after 8 minutes. If the potatoes are not slightly browned, cook longer. Potatoes taste best when slightly browned.

TOFU AND POTATO KEBABS

ingredients:

4 medium red-skinned potatoes
2 pounds firm tofu
Sweet and Savory Grilling Sauce or Teriyaki Marinade (recipes follow)
2 medium sweet red bell peppers, cut into l-inch squares

Method:

1. Cook or microwave 4 medium red-skinned potatoes until done but still quite firm. Allow to cool, then cut into 1-inch chunks.

2. Cut tofu into 3/4- to l-inch-thick slices and press between paper towels or a clean tea-towel to remove some of the moisture. After pressing, cut into 3/4- to 1-inch dice. Marinate in Sweet and Savory Grilling Sauce or Teriyaki Marinade for 30 minutes.

3. Alternate tofu and potato chunks with red pepper pieces on skewers.

4. Prepare grill. Brush the skewered ingredients with additional sauce or marinade used. Grill, turning carefully, until touched with charred spots, about 10 minutes total.

VEGAN SUBSTITUTIONS FOR ANIMAL PRODUCTS IN CAKES

SHORTENING OR BUTTER: Use soy margarine. Make sure there is no whey or other dairy product in the soy margarine.

DAIRY MILK: Try soy milk. This is available in your local health food store, food co-op, Asian store and some supermarkets.

EGGS: Use Ener-G Egg Replacer. If this binder is not available in your local health food store, write to Ener-G Foods, Box 84487, Seattle, WA 84487 and ask for their mail-order catalog. (There may be other brands of egg replacer you may be like better.)

BUTTERMILK: Place 1 tablespoon of vinegar in your measuring cup and add soy milk as required.

FROSTING: You can use a sugarless apple butter.

SWEETNER: Because white sugar may be whitened using animal bones, some people may not want to use it. Try a sweet juice instead of water called for in the recipe. For an even sweeter taste, use juice concentrate in the mixture. Also, try rice syrup.

IMLI SAUNTH chutney

Ingredients

100 gm imli (tamarind)
100 gm dry sticks of amchoor (dried raw mango)
400 gm gur (jaggery)
1 tbsp jeera (cumin seeds)
20-25 saboot kali mirch (balck pepper corns)
2" stick dalchini (cinnamon)
10-12 laung (cloves)
seeds of 4 moti illaichi (black cardamom)
1 tsp kala namak (rock salt)
1 tsp salt

Method:

1. Soak gur, imli & amchoor together overnight.
2. Boil for 15-20 minutes.
3. Sieve through a strainer.
4. Roast laung, dalchini, moti illaichi and saboot kali mirch. Grind together.
5. Cook the pulp and add all the spices.
6. Add salt & kala namak. Cook till it reaches a sauce like consistency.

NOTE: The left over imli pulp can be used to prepare delicious jal jeera. Add salt, poodina paste and enough water to the imli pulp & strain.

Chutney Pudi

This is a powdered chutney commonly prepared in large amounts, stored in air tight jars and used as and when required. When in a hurry to prepare chutney for dosas, if you have chutney pudi prepared well ahead, add the required pudi to a cup of yoghurt, top with tadka and serve. Tastes execellent.

Ingredients:
1 cup Chana Dal (Split)
½ cupUrad Dal
¼ cup Rice
½ cup Red Chillies Dried
¼ cup Dry coconut grated
1 tsp Tamarind
2 tspCorainder Seeds
2 tspCumin Seeds
2 tspOil
1 stalk tsp Curry leaves
Salt to taste.

Method

1. Heat one tsp oil in a pan and fry the chana dal, urad dal and rice seperately till you smell the aroma of the fried ingredients.
2. Heat the remaining oil and fry the coconut, coriander seeds, cumin seeds and tamarind seperately.
3. Grind each of the dals and rice seperately.
4. Grind the coriander and cumin seeds.
5. Grind the coconut and tamarind.
6. To this add the other powders and grind it once again till you obtain a well mixed fine powder.
7. Store it in an airtight jar. Tastes good with Mosaranna, Vaggarni Avalakki (Parched rice), sandwiches, etc.

DAHI VADA

Ingredients:

1/2 c Urad dal
1/2 Moong dal
1 c Yogurt
Spice to taste (raosted cumin and paprika/red chilli powder)
Oil for frying
1/4 c Milk
salt to taste

Method:

1. Clean dal, wash and soak in water for 4 hours. Blend in blender atmedium speed using the minimum amount of water required to keep pastemoving freely. Add salt and start heating oil.
2. Drop spoonfuls of batter in the hot oil using a large tablespoon. Fry until golden brown. Drop in water. Let it soak till ready to serve.
3. Beat yogurt with milk. Add spice according to taste. Squeeze out water from the vada and add yogurt. Serve.

Cheese Balls

Appetizers
20 servings

Ingredients
1 ea Stick butter, melted
1 c Grated sharp cheddar cheese
1 c Plain flour
1 c Rice Krispies
1/8 ts Cayenne pepper
1 ea Dash hot sauce

Method

Mix all ingredients well.
Mold in small vals (dime size).
Bake at 350F for 8-10 minutes.
Watch carefully as they brown quickly.

Pina Colada

Ingredients

3 oz. Pineapple juice,
2 oz. Cream of coconut

Method

Blend with ice until smooth.
Serve in a Hurricane glass, garnish with a pineapple wedge, whipped cream & a cherry.